In a Pickle


It is supposed to be summer, but not quite so where I live. It won’t be until around the middle of June. And by late September it will start to get cold again. Three months is more or less like it.Β  I look at the old backyard and shiver at the thought of all the digging, shovelling, and planting I have to do – not to mention pulling out the weeds. Not that I don’t like gardening, but the uncertainty of the weather and the miserably sensitive flowers that die seemingly at the blink of an eye get me frazzled. Β  While I wait for the weather to come to its senses I plan on having a plan this year. I am going to grow better tomatoes and I absolutely won’t let the slugs eat my strawberries. How this can be achieved is another battle!


I look forward to using the patio again, to eat lunches and dinners and have bar-b-cues and drinks with family and friends. It is the most sought-after activity in my summer world. The very thought of sitting outside with a meal gets me excited. Salads with fresh garden produce, juicy hamburgers and hotdogs, grilled fish, fruits and vegetables prepared out on the grill. There will be mojitos and more mojitos and stuff that I will concoct while under the influence (much like last year). Vin d’orange is in the works. Gin and Tonic granita, watermelon sorbet, orange yogurt bars for Saira, all make the list. While I write this, I realize I have a plan for what to eat and drink all ready to go. I had better get working on the gardening plan soon. There will be an infestation of dandelions soon. Too bad I don’t like eating them!


Summer foods will need our favourite red onion pickle to go over hamburgers, hot dogs, and all kinds of tacos, Panko fried fish, kebabs and grilled meats. It’s made and ready, just waiting for the sun to stop playing hooky.

What’s your favourite must have summer condiment? Got a good recipe for dandelions that grow crazy in my backyard? Got someone who needs a summer job doing some gardening work?




  • Red Onion: 1 medium
  • Vinegar: 1/2 cup
  • Sugar: 1/2 cup
  • Salt: a pinch


  • Slice the onions. Separate the rings and set it aside.
  • Mix the vinegar, salt and sugar in a small saucepan and heat till sugar is completely dissolved.
  • Take off heat and let cool slightly.
  • Mix the sliced onions into the vinegar mixture and let sit for 10-15 minutes.
  • Pour into a sterilized jar and refrigerate.
  • Enjoy.

30 thoughts on “In a Pickle

  1. Made a big batch of pickled red onions last year and still enjoying them. Yours are gorgeous. Love your gardening plans. We haven’t touched ours yet, but need to get going as the Minnesota growing season is short for sure. In the works to pick up plants this weekend and put them in the ground. Good luck to you and I look forward to seeing what you do with your bounty once it starts rolling in πŸ™‚

    • Liz, I went out and got some plants yesterday in the hopes of planting this morning. That ‘morning’ never came! I seriously need to put my mind into it. It was a battle last year as well. The only good things are the herbs…

    • Red onions are so pretty, one can’t help but take pictures! Any red vegetable looks like they were made to be photographed. But, I am still learning Conor, by trial and error. Thanks for the encouragement.

  2. The pickled onions sound divine and as always, your photos are fantastic. I love eating and entertaining outside too and I am in a constant battle with all that wants to eat the produce growing in my yard. I don’t have one peach left on my tree. The ants are a big problem here. And the birds love to snack on my figs. But I won’t give up!

    • A peach tree, and a fig tree! I am so envious. I haven’t had a single fresh fig this season. And those peaches are still not here in our markets. I sometimes wish Newfoundland did a seasonal drift across the Atlantic.

    • So glad you enjoyed the pictures. Thank you much! πŸ™‚

      The vinegar can be any of your choice. I used white vinegar but I have had whole pearl onions soaked in cider vinegar and they are equally delicious. I prefer the clean taste of the white with the sweetness of the sugar. Hope you make them and love them as much as we do!

    • Yes, they are beautiful, aren’t they? The layers of red and pink skin makes them very attractive. Do you not get any at all or is it not preferred in your cuisine? It is a lot more pungent than the others though!

      • We usually eat white onions which are less pungent and a little sweeter than red ones and match other Korean ingredients. I rarely see red onions in Korean markets and I guess red onions are only used in western-style restaurants.

      • Yeah, I remember I saw red onions when I visited Delhi. ^^ It could be a little exaggeration, but we cannot cook Korean dishes without garlics and onions. And we eat meat with sliced onions in soysauce-based sauce or pickled onions because we belive that onions help digestion of meat.

    • I made pickled lemons, two ways, Moroccan and Indian and they are so so good. But a pickled lime is something I have never had. Any suggested recipe? Thank you for visiting and your kind praise! πŸ™‚

    • I absolutely love the colour too! It gives any food such brightness. I have never had them with grilled cheese sandwiches and that goes into my list! Thanks for the suggestion Trisha and thank you for dropping by with your lovely comment! πŸ™‚

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